Place chopped carrots in a saucepan with a little water. Cook until soft and tender. This usually takes about 10–15 minutes. Drain and let them cool slightly.

Transfer cooked carrots to a blender. Blend until smooth. Add a little milk if needed. The puree should be soft and creamy.

In a saucepan, combine milk and sugar. Heat gently while stirring. Do not boil. This helps dissolve the sugar completely.

Add the carrot puree into the milk mixture. Stir well until fully combined. The mixture should look smooth and slightly thick.

Add cinnamon, nutmeg, ginger and salt. Stir gently. These spices give the ice cream its warm and cozy flavor.

Remove from heat and add heavy cream and vanilla extract. Mix well. The mixture should be smooth and rich.

Let the mixture cool at room temperature. Then place it in the fridge for about 1 hour. This improves texture during freezing.

Pour the chilled mixture into an ice cream maker. Churn according to instructions. This creates a soft and creamy texture.

Transfer to a container and freeze for 4–5 hours. This helps the ice cream set properly and become scoopable.

Let it sit for a few minutes before scooping. Serve in bowls or cones. Enjoy the creamy and spiced flavor.